Looking to avoid postage charges or take a few more bottles? Our 15-bottle cases are the answer! Click Here

250 Points worth £2.50 when you Register with Exel Wines & Collect more Points with each Purchase. Click Here to Get Started!

Decanter Feb 2018

The February 2018 edition of Decanter - released on Friday, December 29th - features

  • panel reviews of Northern Rhone reds (Côte-Rotie, Hermitage and Cornas) from the much-vaunted 2015 vintage and New Zealand Chardonnay;
  • an Expert's Choice review of Georgia (NB: the one south of Russia, not the one north of Florida);
  • an extensive Italian supplement;
  • "30 Best from the New World under £30"
  • a review of wines made from Carignan; 
  • and all the usuals (Spurrier's Choice, Weekday Wines etc).

See below for the wines we have available from this edition. 

To see all of our Decanter-listed wines from the last 15 months, click here. 



View as Grid List
Sort by
Display per page
Filter by attributes
  • Next Working Day Delivery
  • Yes
  • No
  • Decanter Reviewed
  • Yes

Francois & Fils Cote-Rotie 2016 (1x75cl)

The 2015 vintage was awarded 95 points and an Outstanding status by Decanter (www.decanter.com) in their February 2018 edition review of Northern Rhone 2015 (see blue link below).

Francois & Fils Cote-Rotie 2015 - February 2018 Decanter review

The François family have been traditional farmers for four generations - their main activity is making farmhouse cheeses from the milk from their twenty-five cows, which they sell at local markets across the Rhône Valley. They began bottling their own Côte-Rôtie in 1991, expanding it further when their son Yoann joined the business in 2004. Today, the François family owns four hectares in Côte-Rôtie. Grapes from the young vines are sold to 'négociants' or are used for their earlier drinking IGP Syrah. Only the best and most expressive grapes are used to make their Côte-Rôtie.

The François family owns approximately four hectares of vines. Its Côte-Rôtie is made using grapes from three South facing parcels: 'Les Rochains', 'Rozier' and 'Le Bourrier' which account for about 1.5 hectares. All three vineyards are located in the 'Côte Brune' in the Northern Rhône. The vineyards are very steep, as they usually are in this area, and grapes can only be harvested by hand. The soil, mainly composed of mica-schist, is rich in minerals and has proven a good base for the 30-year-old vines of Syrah and Viognier. The vines are planted at a density of 8,000 to 9,000 per hectare and yields are 35 to 40 hectolitres per hectare.

Parcels were vinified separately and then blended to make a wine with great balance and layers of complexity. Both batches were aged for 18 months in 30% new oak barrels (228 litre and 400 litre), before the wine was blended just prior to bottling. In the Côte-Rôtie tradition, it was made with 5% Viognier and leaving around 30% of the stems on the Syrah.

This wine is made using Syrah 95%, Viognier 5%.

Superbly concentrated with aromas of blackcurrants, brambles and blackberries and a delicious jammy character. It is well structured with richness and good density. Spices linger on the long finish.

ABV = 13.0%.


Domaine Yves Cuilleron Cote Rotie 2017 Madiniere (1x 75cl)

The 2015 vintage of this wine was awarded 93 points and a Highly Recommended status by Decanter (www.decanter.com) in their February 2018 edition review of Northern Rhone 2015 (see blue link below).

Yves Cuilleron Madiniere Cote Rotie 2015 - February 2018 Decanter review

See blue link below for the fiche technique/technical note from the winemakers at Cuilleron.

Domaine Yves Cuilleron Cote Rotie 2017 Madiniere - fiche technique

Having trained as a mechanic, Yves got bitten by the wine bug in the 1980s. So when his uncle retired in 1987, Yves jumped at the chance to run the family estate. At the time, Condrieu was relatively unknown, and Yves’ perfectionist approach from vine-planting to wine bottling resulted in wines that were to grab the attention of both consumers and critics – making them hugely in-demand, and raising the profile of the appellation as a whole.

Even though he is most famous for his Condrieu, don’t overlook Yves’ red wines from St-Joseph and Côte Rôtie which are made to the same exacting standards. 4 ha of south/southeast facing vines on the north of AOP. “Madinière” is not the district but the name of the stream at the foot of the hill.

No insecticides few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.

The grapes are hand-picked; and then sorted, crushed and partially destemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in barriques with native yeasts. Ageing is for 18 months in barriques.

Intensely purple/black in colour, almost opaque. The nose is a concentrated wall of spices, mineral tones and dark berry fruits. Deeply concentrated, tight and seriously well structured, the palate is immense in its breadth and length showing a wealth of blackberry, fruits of the forest and spiced, wooded flavours. The firm finish means you won't forget this one easily.


Carrick Chardonnay 2016 (1x75cl)

Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2018 edition review of New Zealand Chardonnay (see blue link below).

Carrick Bannockburn Central Otago - February 2018 Decanter review

It’s 20 years now since Steve and Barbara Green established the first of Carrick’s vineyard plantings on the Cairnmuir terraces at Bannockburn in Central Otago, extending the estate four years later. What was at the time a tangle of wild thyme and briar roses has become one of the region’s most successful producers. Francis Hutt wisely spent a year in the vineyards with viticulturist Blair Deaker before taking over as Carrick’s winemaker in 2011. A devotee of organic and biodynamic wines, he took particular pride in taking charge of Carrick’s first organic bottlings in 2012. Meanwhile, Steve Green somehow combines the roles of owner, general manager, assistant winemaker, marketer and overseas traveller with a position on the board of Wine New Zealand.

After gentle whole-bunch pressing, the chardonnay juice was gravity feed into French oak barrels, (10% new) with a high grape solids content to add interest and texture. All lots were fermented with indigenous yeast and the barrels were stirred daily during fermentation then left to rest and settle over the winter months.

Tropical fruits along with the cool climate attributes of Central Otago combine to make a truly amazing Chardonnay that could rival anything else in the world. It is a flinty elegant wine with good structure and balance. Barrel fermented in French oak.

Perfect with seafood and white meat dishes like chicken pie, prawn linguine and dover sole.


Greywacke Chardonnay 2015 (1x75cl)

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name Greywacke was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published his book The Landscape of New Zealand Wine.

The grapes for this wine are primarily sourced from the low-yielding Mendoza clone, known for its concentration of flavour and crisp acidity; the balance were from Clone 95. The majority of the fruit was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clay-loam soils, the remainder coming from Renwick and Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones. The majority of the vineyards were trained using a two-cane VSP (Vertical Shoot Positioning) trellis with the balance on the divided Scott Henry canopy management system.

Warm spring weather created early flowering and early ripening. The vines were very low yielding, with smaller berries than usual, which led to increased concentration and quality in the 2015 wines.

The vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was lightly settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in December 2016. 

100% Chardonnay.

A seductive combination of lightly toasted brioche, roasted hazelnuts and lemon curd interwoven with aromas of white peach and sweet melon. An intricate fusion of opulent fruit and a nutty, smoky savouriness derived from indigenous fermentations in French oak barriques. The savouriness carries through onto a wonderfully dry, but rich and powerful palate that has great texture and concentration, with a crisp grapefruit finish.

ABV = 14.0%.


Trinity Hill Gimblett Gravels Chardonnay 2017 (1x75cl)

Awarded a Gold medal and 95 points at the 2019 Decanter World Wine Awards (click link for details)

For other 2019 DWWA winners, click here.

Since its inception in 1993, partners John Hancock, who has been making wine in New Zealand for over 35 years, and Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, have made Trinity Hill a byword for quality and consistency. Winemaker Warren Gibson has been with Trinity Hill since 1997. He is also in charge of the 80 hectares of vineyard owned by Trinity Hill, of which 47 are in the Gimblett Gravels.

The Gimblett Gravels, planted on the former bed of the Ngaruroro River, is now a highly sought after sub-region renowned for the quality of its wines. The Trinity Hill wines have an elegance, balance, drinkability and precision of flavour. This estate was one of the first to plant grapes on the Gimblett Gravels in 1993. The Gimblett Gravels winegrowing area is a small sub-region in the Hawkes Bay, defined by a very unique stony soil type. This wine is sourced from Estate grown grapes in the Tin Shed and Winery vineyards.

2017 was a remarkable vintage in Hawkes Bay. A moderate spring with low frost risk and generally good flowering led to an extremely dry and warm summer, recording above average temperatures in January and February before rainy weather came in late February followed by humid conditions with heavy rainfall from March to May.

Hand-harvested fruit was gently pressed and fermented with indigenous yeast in 500-litre French oak puncheons. The wild yeast helped to add complexity and texture. Malolactic fermentation was encouraged to soften acidity and give further richness. The wine was aged for 11 months in large 500-litre puncheons (of which 40% were new). This was followed by a further four months in tank on lees. 

100% Chardonnay. 

The wine has flavours of citrus, white flowers and ripe grapefruit. The style is mid-weight with elegant oak providing texture and lingering flavours of cashew, roasted almond and gun flint. The structure has a tight shape with the finesse and concentration that are hallmarks of Trinity Hill Chardonnay. It displays delicacy but richness and the beautifully linear acidity makes it a fantastic match with food.

ABV = 13.0%.


Amalaya Malbec 2018 (1x75cl)

The 2017 vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2018 edition expert review of Argentina's Calchaqui Valley  (see blue link below).

Amalaya Malbec 2017 - Oct 2018 Decanter review

Amalaya translates to ‘hope for a miracle’ in the indigenous language of the now extinct tribe, the Calchaquí. The winery is situated in Cafayate, Calchaquí Valley in Salta in the far north of Argentina at nearly 1,828 metres above sea level. It is a part of the Hess Family Estates and is run with the same dedication to quality, sustainability and social responsibility as the other Hess Estates. All of the Amalaya wines are fruit driven in style, with a finesse that unites them. These wines offer incredible value for their quality and truly reflect their ‘sense of place‘.

The estate's vineyards are located in Cafayate in the very heart of the Calchaquí Valley, distinguished for being the highest wine region in the world. The climate is very dry, with just 150 millimetres of rain in an average year and huge temperature fluctuations of around 20°C. The soils here are rocky, poor and sandy so the roots of the vines are forced to dig deep to find the vital nutrients and water they need, which results in fruit with hugely concentrated flavour.

The 2018 vintage can be described as a classic year for Mendoza Malbec. Low rainfall and cool temperatures in the harvest months of February to April gave rise to fruit with optimal ripeness, smooth tannins and fresh natural acid.

After careful sorting by hand at the winery, the grapes underwent four days of cold maceration followed by a slow alcoholic fermentation with maceration on skins lasting around 18-20 days which extracted good levels of colour and tannins. Malolactic fermentation took place in stainless steel tanks before 25% of the wine was aged in French oak for a period of 10 months prior to blending and bottling.

85% Malbec, 10% Tannat, 5% Petit Verdot.

Deep ruby red in colour with a purple hue, this wine displays intense fruity red berry aromas of raspberries, floral notes and a touch of spice and chocolate. Well structured, fresh and fruity on the palate with soft, rounded tannins and a velvety long finish.

ABV = 14.0%.


Clonakilla Hilltops Shiraz 2018 (1x75cl)

The 2016 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2018 edition article 30 Great New World Buys under £30 (see blue link below).

Clonakilla Hilltops Shiraz 2016 - Feb 2018 Decanter review

The 2016 was also awarded 89 points and Recommended status by Decanter (www.decanter.com) in their July 2018 edition panel review of Australian Shiraz (see blue link below)

Clonakilla Hilltops Shiraz 2016 - July 2018 Decanter review

Dr John Kirk founded Clonakilla vineyard at Murrumbateman, 40 kilometres north of Canberra, in 1971 after his scientific curiosity led him to question why vines were not being grown in this area. His research showed that the soil and climate seemed suited to certain varieties. Clonakilla means 'meadow of the church' and is the name of Dr Kirk's grandfather's farm in County Clare, Ireland. In 1997 Tim Kirk, the fourth of John's six sons, took over responsibility for winemaking. Today, Clonakilla is recognised as one of the leading estates in Australia. Tim was named Gourmet Traveller Winemaker of the Year in 2013.

The grapes for this Shiraz were selected from four vineyards in the Hilltops district around Young in New South Wales, the Canberra District’s closest neighbouring wine region. The altitude is marginally lower than Canberra so the grapes tend to be harvested around two weeks before those grown on the estate. Soils are deep red loam over light clay, giving distinctive blackberry and blackcurrant notes to the wine.

Winter rains set up an ideal growing season which sustained the fruit through a warm summer and classic cool climate ripening period. Harvest took place in March 2017.

The majority of grapes were destemmed, with a small portion of bunches left intact. Separate batches were fermented in open-top vessels of various sizes, some containing up to 20% whole bunches to add complexity and texture. The wine spent 2-3 weeks on skins before being pressed to barrel. The wine was matured for 11 months in Allier oak barriques and puncheons, 15% of which were new; the remaining barrels varying from 2-5 years old. The wine was racked once during its maturation in oak, blended in November and bottled in late February the following year.

This wine is 100% Shiraz.

The wine has signature 'Hilltops' ripe, dark fruit flavours with a deep, concentrated cherry and blackberry character. It has fine-grained tannins and a racy acidity, which allow it to be enjoyed now but also be aged for up to 10 years.

ABV = 14.0%.


Bucci Verdicchio Classico Riserva 2016 (1x75cl)

The 2014 vintage was awarded 95 points by Decanter (www.decanter.com) in their February 2018 edition review of Italian Icon Wines (see blue link below).

Bucci Verdicchio Classico Riserva 2014 - Feb 2018 Decanter review

The Bucci family has been growing grapes in the Marche since the 1700s. Current custodian, Ampelio Bucci has 26 hectares of vineyard on this 400 hectare estate, which is cultivated organically. Of these, 21 hectares are Verdicchio, spread over six separate vineyards. The old vines and low yields give wines of great intensity. Consultant winemaker at Villa Bucci is the legendary enologist Giorgio Grai, who has been there for nearly 30 years. He makes wines for ageing and complexity rather than freshness and simplicity.

The Riserva is only produced in the best vintages, with fruit from the oldest vines (between 40 and 50 years old on average) and the best sites. There are six vineyards with different exposures and elevations to obtain more complexity in the final blend of each wine. Yields are kept low and vineyard management is certified organic with no herbicides or pesticides used. Soils are mainly calcareous (limestone), giving minerality to the wine, with around 30% clay, which retains moisture during the hot summers.

Vinification took place in the underground winery, which is naturally cool so refrigeration is generally not necessary. Vinification took place in stainless steel and Slovenian oak barrels of between 50 and 75 hectolitres, that are approximately 70 years old. Different vineyard parcels were vinified separately, aged for two years and then carefully blended before bottling.

100% Verdicchio.

An intense, complex and persistent bouquet of apricot compôte and spice with aromas of honey, beeswax, minerals and flint stone. Full bodied and with great depth, the wine finishes with hints of honey and nuts.

ABV = 13.5%.


Caggiano Taurasi Vigna Macchia dei Gotti DOCG 2015 (1x75cl)

Awarded Tre Bicchieri -2020 by Gambero Rosso.

The 2013 vintage was awarded 95 points by Decanter (www.decanter.com) in their February 2018 edition review of Italian Icon Wines (see blue link below) ....

Caggiano Taurasi Vigna Macchia dei Gotti 2013 - Feb 2018 Decanter review

... and awarded 93 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article on Aglianico (see blue link below).

Caggiano Vigna Macchia dei Gotti Taurasi 2013 - Feb 2018 Decanter review

The Caggiano winery is based in the town of Taurasi, the heartland of Aglianico, which is the main focus of their production (they were the first ones to produce a Taurasi cru, aged Bordeaux-style exclusively in barriques in 1994). Antonio Caggiano, the founder of the winery, designed one of the wineries, the most spectacular in Campania in 1990. Today thousands of bottles are laid down in its galleries made of the local “tufo” stone waiting for the sturdy Aglianico to be ready to drink.

Fermentation is temperature-controlled, in stainless steel.

Intense maceration with the skins and alcoholic fermentation at 28 deg C for 20-25 days in steel. Malolactic fermentation in barriques. The wine matures in French oak (Troncais, Centre and Vosges) barriques for 18 months. Finishing in the bottle for another 18 months.

100% Aglianico.

This is an intense and complex wine with aromas of red berry fruits on the nose and hints of vanilla and licorice appear on the palate along with wild strawberries and cranberries.

ABV = 14.5%


Cantina Tramin Nussbaumer Gewurztraminer 2017 (1x75cl)

The 2015 vintage was awarded 93 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article, My Dozen Dream Whites (see blue link below).

Tramin Nussbaumer Gewurz 2015 - Feb 2018 Decanter review

Cantina Tramin was founded in 1898 and has 310 member winegrowers who follow its strict directives on the cultivation of the vines. The vineyards are an integral part of the enchanting and picturesque landscape of the Alto-Adige region of Northern Italy and cover 260 hectares situated on the sunny slopes of the region at altitudes ranging from 250 to 850 metres above sea level. In 2011, Cantina Tramin gained the "Double Stella" award. This is given to a winery for achieving the prestigious 3 Bicchieri 20 times and is awarded by the Gambero Rosso.

The grapes are grown in a few select vineyards above the town of Tramin at altitudes varying from 350 to 550 metres above sea level. The vines are aged between 10 and 40 years and are grown in calciferous gravel with loam on porphyry bedrock soils. The vines are trained on both the traditional Pergola system as well as the modern Guyot systems. There is an extreme interplay between the sunny days influenced by the Mediterranean climate and the cool nights marked by cool, downslope winds from the surrounding mountains. This microclimate is excellent for promoting a long hang time concentrating flavours while retaining balancing acidity in the grapes.

Mild temperatures in spring led to early bud break. Favourable conditions in May further accelerated the development of the vegetation. Warm and humid weather during July and August resulted in good physiological development of the vines. Autumn brought about considerable fluctuations in temperature, encouraging a long phase of maturation, helping to concentrate the flavours in the berries. The white wines are very well balanced, with beautiful fruit, fine acidity and juicy freshness.

The grapes were gently pressed after a short period of maceration. Fermentation took place slowly at a controlled temperature of 18°C in small stainless steel tanks, followed by a natural sedimentation to clarify the wine. Maturation took place in small steel tanks with constant contact with the lees until the end of August, promoting a rich texture in the resulting wine. The wine was bottle aged further for four months. The total maturation period lasted for a minimum of 15 months.

Gewürztraminer 100%.

One of Italy's most awarded and elegant wines with intense aromas of rose petal, cinnamon and ripe tropical fruit with a touch of spice. Rich, with a full bodied texture and a balancing acidity which leads to a long, sustained and elegant finish.

A versatile wine which accompanies pork chops, veal and rich poultry dishes or Thai inspired cuisine.

This wine is suitable for vegetarians and vegans.

ABV = 14.5%.


Fatalone Primitivo Gioia del Colle 2018 (1x75cl)

The 2015 vintage was awarded 93 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article on Puglia (see blue link below).

Fatalone Primitivo Gioia del Colle 2015 - Feb 2018 Decanter review

There is spontaneous fermentation of the must in contact with the skin for 240-300 hours at controlled temperature and just with autochthonous yeasts. Open-cycle process with frequent pumping of the must over the pomace. Natural malolactic fermentation. No addition of sulphites during the whole vinification process.  Only after the end of the malolactic, re-integration of the sulphites lost during the vinification takes place to restore the initial natural value.

This wine is aged for 6 months in wine stainless steel tanks, 6 months in Slavonic oak casks with the application of music therapy for the fining process of the wine, 6 months in bottle.

Ruby red intense colour with violet glares. Scent and taste typically fruity of berries and slightly of black sour cherry and plum with some spicy and balsamic notes. A perfect balance of smoothness, freshness and minerality. Aftertaste of toasted almond, typical of a natural authentic Primitivo of Gioia del Colle.

Best served with strong flavoured dishes like pasta with rich sauces, roasted beef, game, grilled meat as well as fish and aged cheese.

ABV = 15.0%.


Feudi di San Gregorio Serpico Irpinia DOC Aglianico 2012 (1x75cl)

The 2009 vintage - long since depleted, alas - was awarded 96 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article on Aglianico (see blue link below).

Feudi di San Gregorio Serpico Taurasi 2009 - Feb 2018 Decanter review

One of the main protagonists in the renaissance of Southern Italian wines, Feudi di San Gregorio has carved out a reputation for making truly world-class wines in less than 30 years. The company began in the mid 1980s with the aim of safeguarding local traditions, unlocking the potential of key indigenous grapes such as Fiano, Greco, Falanghina and Aglianico.

The Aglianico grapes are produced in a historic vineyard named "Dal Re". This historic region of the Appennine countryside is known as Irpinia and it has a unique terroir and climate in which vineyards coexist with fruit trees, olives and aromatic herbs. The winds here divert a beneficial rainfall which creates a microclimate in Irpinia that differs from Campania, the winters though brief are snowy and cold and the summers can be wet and prolonged. The soils are uniquely volcanic, sandstone and marl. Each vineyard is closely monitored with a meteorological station, and the technologies of the new state-of-the-art wine cellar ensures that each vintage comes as close to perfection as possible.

Fermentation and maceration took place in stainless steel tanksand lasted for approximately three to four weeks. The wine was matured for a minimum of 12 months in medium-toasted French barriques and barrels of 50hl. The wine was then aged for a minimum of 12 months in bottle, prior to release.

Aglianico 100%.

A complex wine bursting with cherry jam, sweet spices, liquorice, coffee and cocoa notes balanced with a beautiful spicy, minerality. A well structured wine with great length.

Excellent with roasted red meats, the finest poultry, game and aged cheese.

This wine is suitable for vegetarians and vegans.

ABV = 14.0%.


Livio Felluga Terre Alte 2017 (1x 75cl)

Awarded Tre Bicchieri -2020 by Gambero Rosso.

The 2015 vintage was awarded 95 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article, My Dozen Dream Whites (see blue link below).

Felluga Terre Alte 2015 - Feb 2018 Decanter review

Livio Felluga emigrated from Istria and established his property in Brazzano in the 1950s. Convinced of the winemaking potential inherent in Collio and the Colli Orientali of Friuli, he bucked the trend of the times and started buying vineyards. Their landmark Terre Alte was first produced in 1981 and they have continued to make innovative and consistently high quality wines since. Winemaker Andrea Felluga has embraced stelvin in a characteristically forward-looking way. After experimenting with the closure for five years, he felt confident in using the stelvin closure to retain freshness and perfume in his wines.

The vines are Guyot trained, with an ecologically sustainable approach to viticulture. Livio Felluga owns 135 hectares of prime vineyard in Rosazzo, the best area in Friuli. The quality of the grapes reflects this even in difficult vintages.

The bunches were carefully destemmed and left to macerate for a short period. Next, the fruit was gently crushed, and the must allowed to settle. The Pinot Bianco and Sauvignon Blanc fermented at controlled temperatures in stainless steel tanks, where they matured for about 10 months. The Friulano fermented and aged in small French oak casks. After ageing for around 10 months, the wines were blended. This was then followed by nine months of ageing in bottle before release.

50% Friulano, 25% Pinot Blanc/Pinot Bianco, 25% Sauvignon Blanc.

Intense straw yellow in colour, this wine is intense, elegant, complex and rich on the nose. Aromas of exotic fruit are perfectly integrated with notes of sage, white peach, elderflower, citrus peel and sweet almond. Full-bodied, structured and layered, this fine wine has a refreshing savoury minerality followed by a long, complex finish, with hints of candied citrus and vanilla.

ABV = 13.5%


Monte dall Ora Amarone Classico La Stropa 2011 (1 x 75cl)

The 2009 vintage was awarded 92 points by Decanter (www.decanter.com) in their February 2018 article on Amarone (see blue link below).

Monte dall'Ora Amarone La Stropa 2009 - Feb 2018 Decanter review

This wine is from the vineyards of Monte Dall’Ora in the heart of Valpolicella's classica zone, which enjois excellent exposure to sunlight and has a limestone soil. The vineyards are 50 years old.

The grapes are selected only from vineyards that are between 50 - 70 years old. The harvest began on the first week of October, selecting only the finest bunches in crates and placing these in well-ventilated rooms for 5 months, without the use of any mechanical drying aids.

Vinification takes place in the month of February following the vintage, with maceration and fermentation being completed in tonneaux of Slavonian oak for 25 - 30days. Pumping over and punching down the cap are carried out manually. Maturation is carried out in French oak  tonneaux of 5 hl for 4 years and the wine is subsequently aged in bottle for a further 12 months.

The La Stropa Amarone has a dark brilliant ruby red colour with a hint of garnet which it has developed with age. On the nose, it displays perfumes of ripe fruits, such as plums, blackberries, redcurrants and at the endthere are balsamic hints as well as spices. On the palate, it echoes the sensation offered on the nose: structured, extremely persistent, full and elegant.

This wine is excellent when served with aged cheese and dishes with intense flavours such as braised meats and wild game.


Nicola Bergaglio Gavi Di Gavi La Minaia 2017 (1x75cl)

The 2016 vintage was awarded 91 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article on Gavi (see blue link below).

Bergaglio Gavi di Gavi La Minaia 2016 - Feb 2018 Decanter review

Pale gold in colour with flashes of diamond brilliance, it has a light, fresh, mineral and citrus bouquet. The palate is crisp and dry, with a hint of ripe pears and a complex array of red and green apples, the finish is mouthwateringly refreshing and lengthy.

ABV = 13.0%.


Nicola Bergaglio Gavi Di Gavi La Minaia 2018 (1x75cl)

Awarded Tre Bicchieri - 2020 by Gambero Rosso.

The 2016 vintage was awarded 91 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article on Gavi (see blue link below).

Bergaglio Gavi di Gavi La Minaia 2016 - Feb 2018 Decanter review

100% Cortese.

Pale gold in colour with flashes of diamond brilliance, it has a light, fresh, mineral and citrus bouquet. The palate is crisp and dry, with a hint of ripe pears and a complex array of red and green apples, the finish is mouthwateringly refreshing and lengthy.

ABV = 13.0%


Pian Dell Orino Brunello Di Montalcino 2013 (1x75cl)

The 2009 vintage was awarded 97 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article on Brunello di Montalcino (see blue link below).

Pian dell'Orino BdM 2009 - Feb 2018 Decanter review

This estate is adjacent to the Biondi Santi property and the area has a long history of being particularly suited for growing grapes for high quality wines. “Our love for Tuscany and passion for viticulture binds us particularly to this land, our vines and the resulting wines”. The wines come from four different vineyards that add up to a total area of six hectares. Right from the beginning Caroline and Jan studied the soil and the structure of each vineyard in order to fully understand its characteristics. Fossils, petrified shells and chalk sediment all testify to the earth’s evolutions and recount marine flooding and periods of drought in the area. To preserve the special identity of their vineyards they assiduously follow organic practises. From the start the goal was to create and sustain the maximum harmony possible between vineyard, climate, soil and mankind.

This wine is 100% Sangiovese.

To see an excellent technical sheet for this wine, produced by the winemakers at Pian dell Orino, please click on the blue link below.

Pian dell Orino Brunello di Montalcino 2013 - fiche technique

"The 2013 Brunello di Montalcino Vigneti del Versante exhibits an immediate sense of depth and complexity. Winemaking saw minimal movement or pump-overs because Jan Hendrik Erbach tends to keep his wines in reduction for a long as possible in order to slow down their evolution. This is especially important in an immediate and accessible vintage like 2013. This expression is profound and precise with sharply etched aromas of wild berry, licorice, lavender and lightly roasted almond. Violets flood over the palate, backed by silky fine texture." Wine Advocate - 95 Points


Planeta Cometa 2018 (1x 75cl)

The 2016 vintage was awarded 94 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article, My Dozen Dream Whites (see blue link below).

Planeta Cometa 2016 - Feb 2018 Decanter review

In Planeta’s early years, expertise came from a surprising source: Australia. The winemaker brought in by Diego Planeta was an Italian – Carlo Corino – but one who had soaked in the latest warm-climate winemaking secrets during a stint in New South Wales. Ever since, Planeta has managed to captured the intrinsic perfume and fresh flavours of Sicily’s grapes in their wines.  The island estate pursued an unconventional approach to winemaking, with Planeta establishing a cult following for its barrel-aged Chardonnay, at a time when most other Italian whites were typically consumed straight out of the fermenter. This early success gave Planeta the credibility it needed to open the world’s eyes to the charms of Sicily’s indigenous grape varieties, ushering in a broad range of wines that today owes as much to Grecanico and Nero d’Avola as it does to the winery’s signature Chardonnay.

For all this wine's details, please take a look at this excellent fiche technique from Planeta themselves (see blue link below).

Planeta Cometa 2018 - fiche technique

100% Fiano.

A single-variety Fiano from limechalk soils which contribute to the enhancement of the aromatic markers of Mediterranean macchia owned by this vine. Thus, between broom flowers and thyme, the delicate aromas of chamomile, hay and mango and pomelo can also be savoured. A mineral palate with vibrantly savoury traces which quiver and quench. Then the rhythm changes to become slower and more harmonious, an invitation to sip this outstanding white wine with the correct quietude enjoying its every change of tone. The finish presents a silky tactile sensation with a refined aftertaste of ripe apricot, of almond flowers and basil flowers.

ABV = 13.5%.


Riserva del Fondatore Giulio Ferrari 2007 (1 x 75cl)

The 2006 vintage was Awarded a very rare 98 points by Decanter (www.decanter.com) in their February 2018 edition review of Italian Icon Wines (see blue link below).

Ferrari Giulio 2006 - Feb 2018 Decanter review

Inspired by the example of Champagne and informed by his winemaking studies in Montpellier, Giulio Ferrari’s vision for the products which bear his name was unstinting: to make the finest Metodo Classico sparkling wines in Italy. A bold pledge in 1902, but to this day, the wines of Ferrari remain true to their original creator, persisting through the arrival of the Lunelli family as owners of the business in 1952. It’s an approach that has now persisted through two more generations. This consistent philosophy has turned Giulio’s dream into reality, with Ferrari today acknowledged as the finest sparkling wine producer in the country.

The iconic Italian sparkling wine par excellence, Giulio Ferrari is an outstanding product that is designed to stand the test of time. It is a Trentodoc obtained from the finest Chardonnay grapes from the Lunelli family’s own vineyards on the slopes of the mountainsides that surround Trento, at up to 600 meters above sea level. It matures on its lees for over 10 years, acquiring great complexity but, at the same time, maintaining balance, freshness and elegance.  It has obtained extremely high ratings in the most authoritative trade magazines, including 98/100 from Decanter and 96/100 from the Wine Advocate. Giulio Ferrari is also the only sparkler that has been selected by Wine Spectator as one of Italy’s top 10 wines (for its Best of Italy Tasting at the Wine Experience) and it has been selected by Wine Enthusiast for its Top 100 Wine Cellar Selection.

The winter offered very mild temperatures and very little rainfall which, in the spring, resulted in a precocious start to the vegetative cycle; this later translated itself into the harvest also beginning significantly early. The excellent balance between leaves and fruit and the fact that the bunches were fairly loosely-packed meant that the vines remained very healthy. The weather during August was rather cool and punctuated by several thunderstorms, thus contributing towards maintaining good acidity levels and an extremely interesting development of aromas in the grapes.

For this wine, see the blue link below for thefiche technique/technical note from the winemakers themselves.

Riserva del Fondatore Giulio Ferrari 2007 - fiche technique

100% Chardonnay.

It presents itself in the glass with a glowing golden hue, highlighted by extremely fine, persistent bubbles. The bouquet displays an incredible succession of sensations that continue to alternate, ranging from citrus zest to creamy eggnog, from mango to sugared almonds, and from acacia blossom to freshly baked brioche, all underpinned by an enticing hint of iodine. The entry on the palate is sumptuous in its unbridled elegance and light in its incredibly concentrated fruitiness, which offers reminiscences of ripe pineapple, dried fruits and toasted hazelnuts. The finish is very refined, revealing lingering brackish notes that give even greater length to the aftertaste.


Vietti Barolo Castiglione 2015 (1x75cl)

The 2013 vintage was awarded 95 points by Decanter (www.decanter.com) in their February 2018 review of Barolo (see blue link below).

Vietti Castigione Barolo 2013 - Feb 2018 Decanter review

The Vietti family has been producing wine for four generations in Castiglione Falletto, at the heart of the Barolo area. Carlo Vietti founded the winery in the 1800s and his son Mario and the next generations carried on his legacy, focusing on improving the production.

Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers “single vineyard” or “cru-designated” wines.

Alfredo is also called the “father of Arneis” as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. 

Today, the winery is in the hands of Luca Currado Vietti and is considered to be one of the very best Piedmont producers. Their wines are highly sought-after, with beautifully designed labels as well as wonderful wine. 

The single-vineyard wines are all astonishing but the Castiglione (made from fruit sourced from across Vietti’s sites) is our favourite: a textbook Barolo with elegance, power, fruit and spice.

After harvesting, the grapes are gently pressed and transferred to stainless steel tanks. The must is fermented in contact with the grape skins over a period of 15 days in order to extract maximum colour and flavour. The wine is then aged for 24 months in casks, and then aged in stainless steel tanks for 8 months before release.

100% Nebbiolo.

Pale ruby colour with garnet hues and powerful aromas of rich, ripe cherries with intricate complexities of spice, tea leaves and rose petals. With strong, rich tannins, crisp acidity and masculine structure, this ageworthy Barolo shows incredible finesse with excellent balance, integration and a long, lingering finish.

ABV = 14.0%

View as Grid List
Sort by
Display per page